Ingredients
2 lb pork roast,cut in chunks
2 each pork shanks or pigs feet
2 cup posole
2 each cloves garlic, mashed
4 each red chili pods,remove seeds
1/2 lb pork rinds (skins)
1 tbsp salt
1 tsp oregano
2 tbsp chopped onion
Directions
Place meat and pork rinds and pork shanks in a large kettle and add
about 5 quarts of water or enough to cover meat. Add approximately 1
tablespoon salt and bring to a boil. Cook over medium heat for about
1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash
the posole very carefully until the water is clear so as to remove
lime from kernels. Put in large kettle and cover with water. Boil
until posole has popped. Mix meat, posole, rind and shanks or pigs
feet. Add oregano, garlic, onion and chili pods. Let simmer for about
1/2 hour. Posole may be served as a main dish with hard rolls,
tortillas or crackers. Additional red chili sauce may be added at
serving time for more spice. NOTE:Posole can be found in the meat
section if it is available in your area, if not available, hominy can
be substituted in the same quantities but no rinsing or pre-cooking
is needed. The posole will lose its authenticity but none of its
tastiness if pork rinds, pork shanks or pigs feet are omitted. You
can also add one can of tomatoes to enhance the flavor.
Servings: 12 servings
Posole (Mexican Pork & Chile Stew) Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Pork; Seafood
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into ancient history, in truth as far into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these early cook books were just very simple hieroglyphic instructions for meal preparation.
As we move into The time of the romans 25BC a roman called Apicius compiled some scripts which described recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius describes how the ancient cooks used many spices, including a few that are still present in modern kitchens for example basil, mint and dill. During the next few hundred years, the rich and powerful families of the West tried to serve up the most exotic banquets, and because of this chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording recipes common in their social group. By the time we get to the twentieth century, cookery books are starting to become popular due to higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Posole (Mexican Pork & Chile Stew) recipe.
